Silvio Carta Mazzini Rosso Vermouth
A Vermouth made with a base of Vermentino and other Sardinian white wines. This is infused for 2/3 months with a carefully selected assortment of botanicals including Helichrysum, rosemary, myrtle leaves, thyme, and artemisia. All botanicals are endemic to the island, handpicked from the Silvio Carta gardens and infused within minutes of harvest. During infusion, the vermouth is constantly monitored for quality of appearance, aroma and taste. Once it has satisfied the high standards of Silvio Carta, the liquid vermouth is carefully separated from the botanicals and cooled to 14 Degrees Fahrenheit for 1 month. The temperature is then allowed to naturally rise, and the vermouth is bottled, ready for consumption.
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Silvio Carta Mazzini Rosso Vermouth
A Vermouth made with a base of Vermentino and other Sardinian white wines. This is infused for 2/3 months with a carefully selected assortment of botanicals including Helichrysum, rosemary, myrtle leaves, thyme, and artemisia. All botanicals are endemic to the island, handpicked from the Silvio Carta gardens and infused within minutes of harvest. During infusion, the vermouth is constantly monitored for quality of appearance, aroma and taste. Once it has satisfied the high standards of Silvio Carta, the liquid vermouth is carefully separated from the botanicals and cooled to 14 Degrees Fahrenheit for 1 month. The temperature is then allowed to naturally rise, and the vermouth is bottled, ready for consumption.
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Description
A Vermouth made with a base of Vermentino and other Sardinian white wines. This is infused for 2/3 months with a carefully selected assortment of botanicals including Helichrysum, rosemary, myrtle leaves, thyme, and artemisia. All botanicals are endemic to the island, handpicked from the Silvio Carta gardens and infused within minutes of harvest. During infusion, the vermouth is constantly monitored for quality of appearance, aroma and taste. Once it has satisfied the high standards of Silvio Carta, the liquid vermouth is carefully separated from the botanicals and cooled to 14 Degrees Fahrenheit for 1 month. The temperature is then allowed to naturally rise, and the vermouth is bottled, ready for consumption.
